Radish Pumpkin Kueh (Steamed)

If you looked at the title and knew exactly what I’m talking about, you are most certainly Southeast Asian or have been here before. If you have absolutely no idea what “kueh” means, let this expert school you. I’m kidding. I’m no expert. Though I grew up with kueh being available left, right & centre, I never really made many at home.

Kueh is basically sweet or savoury steamed pudding-like snacks. Usually made with rice flour or tapioca starch, they are flavoured using pandan, coconut milk, dried shrimp, tapioca, sago balls etc, depending on whether they’re sweet or savoury. I intend to get down to business with making some of my favourites, beginning with this one!

I really like savoury kuehs especially the daikon radish one. I figured I should learn to make it. Why not, right? Also, I’ve had some really nice kabocha pumpkin ones before. Seeing as I had both in my fridge, I mashed both together and it turned out GOOD!

To make this, we need a number of ingredients but nothing too hard to find: daikon, kabocha, shitake mushrooms, dried shrimp, shallots, rice flour, tapioca starch, corn starch, pepper, salt, vegetable oil. Radish Pumpkin Kueh 1

Hand-grated daikon pile.  Radish Pumpkin Kueh 2 edit

I cut the kabocha into little little pieces because they will form very pretty specks in the end product. Radish Pumpkin Kueh 3

Mix the batter up. It’s rather watery. I like it very peppery.  Radish Pumpkin Kueh 4

Stir in kabocha & cubed up shitake. I really should have used a larger bowl. Radish Pumpkin Kueh 5

Had I made this in my mom’s house, this step would have been unnecessary. She makes fried shallots and oil in bulk and has a jar of each in her kitchen all year round.  Radish Pumpkin Kueh 6

With the shallots nicely browned, in goes the shrimp. Radish Pumpkin Kueh 7

I returned only 1/2 the fried shallots in and saved the other 1/2 for topping. Radish Pumpkin Kueh 8

Pour in the batter and mix it all up.
Radish Pumpkin Kueh 9

I thought it would take a while to thicken up but it took barely 1-2 minutes for it to become pasty. Looks gross (and it probably is at this stage) but so perfect in the end.
Radish Pumpkin Kueh 10

Plop into a heat-proof bowl or container and smooth it out nicely. Then steam until cooked.
Radish Pumpkin Kueh 11

Once it’s nice and cool down, invert on a plate.
Radish Pumpkin Kueh 12

And it’s mandatory to add a good dose of spring onions, sliced chilies & more fried shallots.
Radish Pumpkin Kueh 13

I love the mosaic-like appearance of this kueh.
Radish Pumpkin Kueh 14

This is plenty peppery, chockablock full of ingredients and nicely tender.
Radish Pumpkin Kueh 15

I gave every bit away.
Radish Pumpkin Kueh 16

I wish I hadn’t but I was feeling rather generous. Seeing as it’s so simple, I can totally make this again. And again. And again. Not as difficult as I thought!

If you try this out, please please let me know. 🙂

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“The LORD is on my side; I will not fear: what can man do unto me?” (Psalm 118:6)

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Radish Pumpkin Kueh (Steamed)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack, Kueh
Cuisine: Chinese
Serves: 12
Ingredients
  • 1 medium Daikon (appx 1 lbs or 500gm), grated
  • 200 gm (7 oz) Kabocha, peeled & cut into small cubes
  • 8 dried Shitake Mushroom, soaked & cut into small cubes
  • 80 gm (3 oz) Dried Shrimp
  • 10 Shallots, peeled & sliced thinly
  • 3 tbsp Vegetable Oil
  • 250 gm (8 oz) Rice Flour
  • 20 gm (1½ tbsp) Tapioca Flour
  • 20 gm (1½ tbsp) Corn Flour
  • 450 ml (1¾ cups) water
  • ½ tbsp Salt or to taste
  • 1 Red Chili, sliced thinly
  • 2 bunches Spring Onions, thinly slice
  • 1 tsp Ground Pepper (white preferred)
Steps
  1. In a large bowl, mix together flours, water, salt & pepper.
  2. Stir in kabocha & mushroom cubes. Set batter aside.
  3. In a big pan, heat up oil. Fry shallots on MED heat until golden brown. Drain shallot and set aside.
  4. Toss in rinsed dried shrimp and fry until fragrant, about 2 minutes.
  5. Add in ½ fried shallots. Pour in batter. Stir continuously until thickened into a paste, about 2 minutes.
  6. Smooth out in an oiled medium sized heatproof pan (I used a 8 x 8 inch ceramic pan).
  7. Steam on HIGH heat for 45 minutes.
  8. Remove from steam basket & let it cool completely.
  9. Invert on a plate & top with reserved shallots, chili & spring onions.
  10. Cut into cubes & serve with some garlic-chili sauce.

Comments

  1. Hi Jayne! I’ve seen and heard of Kueh before but never tasted it before! Really interesting and would love to try. I love Asian savory snack! Always healthy, and not so sweet. 🙂

    • Hey Nami. It’s such a localized delicacy I think a lot of people would think us weird for enjoying these sticky chewy things for snack. LOL! There are some that are very sweet but the best thing about homemade is control, right? 🙂 I’ll be posting more kueh recipes in the coming months. Stay tuned!

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  1. […] but I have never mastered my own home cuisine! Savoury probably but definitely not the desserts and kuihs. So in the past few weeks, I’ve been trying out a couple recipes, all to good […]

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